Courgette Zucchini And Bacon Soup Recipes

COURGETTE SOUP

Steps:

• In a large pan, add the olive oil, onion and potato and fry gently on a low heat for 5 minutes until soft.
• Add the garlic and courgette and cook for another 5 minutes, stirring to combine all the flavours and to ensure nothing sticks on the bottom of the pan.
• Add the stock, give the mixture a stir and then cover the pan, simmering for 10 minutes until everything is cooked through and tender.
• Leave to cool slightly, then puree the soup mixture with a stick blender until silky smooth.
• Add the lemon juice, and salt and pepper to taste.
• Ladle into bowls and serve garnished with mint.

CREAMY ZUCCHINI SOUP WITH BACON AND ZUCCHINI NOODLES

Steps:

• Place the bacon in a large pot and put the heat on medium. Let cook until crispy and transfer to a paper towel lined plate. Immediately add the onion and cook until fragrant and onions are translucent. Stir in the garlic and let cook for 2 minutes. Add the zucchini and cook for 2-3 minutes or until they start to soften. Add the broth, red pepper flakes, salt, and pepper and stir. Bring the mixture to a boil over high heat and then once boiling, reduce to low heat and let simmer, covered for about 15 minutes or until when you fork a zucchini cube, it mushes easily.
• While zucchini cooks, spiralize the zucchini on Blade D and trim the noodles with clean kitchen shears. Set aside.
• Pour the cooked soup mixture into a blender and add the basil and blend until smooth. Taste and adjust with more salt, if needed.
• Divide the soup into bowls, top with zucchini noodles and crumble over the bacon. Season with extra pepper and serve.

ZUCCHINI BACON SOUP

Steps:

• Brown and chop bacon.
• Lightly brown onion and garlic in 1 tablespoon of bacon fat.
• Then add remaining ingredients.
• Heat to boiling.
• Reduce heat and simmer until zucchini is tender (about 15 min).
• Put 2 cups at a time of this mixture in a blender.
• NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
• Blend at high speed until pureed (Looks like somewhat like split pea soup).
• Reheat and serve with optional cheese, parsley, chives on top.

EASY CREAMY ZUCCHINI SOUP

Steps:

• Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.

COURGETTE (ZUCCHINI) AND BACON SOUP

Steps:

• Heat the oil in a large saucepan. Add 100g (two-thirds) of the bacon and fry gently until it starts to brown. Add the onion and cook, stirring frequently, until the onion is soft and translucent.
• Add the courgettes and stock. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until the courgettes are very tender.
• Meanwhile, in a small frying pan, fry the remaining chopped bacon until crisp. Set aside to drain on kitchen paper.
• Remove the soup from the heat and allow to cool slightly. Process until smooth using a hand-blender or food processor. Season to taste with salt and pepper.
• Reheat the soup as necessary, then divide amongst serving bowls. To garnish, place 2 tbsp yoghurt in each bowl, sprinkle with bacon.